I can't really take credit for this deliciously decadent dessert, because my mom made it when she and my dad were here visiting. But, I have to share this recipe because it was so wonderfully perfect. The tart raspberries are a fantastic complement to the rich chocolate of the custard and crust. To make matters even better, my mom said it was pretty easy to make!
Chocolate-Raspberry Tart (Everyday Food, May 2010)
32 chocolate wafer cookies (about 8 oz.)
2 Tbs. sugar
coarse salt
6 Tbs. (3/4 stick) unsalted butter, melted
12 oz. semisweet chocolate chips
1 1/4 cups heavy cream
1 1/2 cups fresh raspberries (6 oz.)
1. Preheat oven to 350. In a food processor, combine cookies, sugar, and 1/2 tsp. salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
2. In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.
1 comment:
Yay for us! I wish I were sharing a meal with you tonight!
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